Cinnamon-roasted tamarillos and vanilla custards

Nici Wickes shares her mum's recipe for roast tamarillos spiked with cinnamon - a dish that has a family history full of love. Serve with homemade custard for a gorgeously simple dessert

By Nici Wickes
  • 15 mins preparation
  • 40 mins cooking
  • Serves 4
  • Print
This recipe first appeared in New Zealand Woman's Weekly.
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  • 4-6 ripe tamarillos
  • 2 tablespoon brown sugar
  • 1/2 teaspoon cinnamon
Vanilla custard
  • 350 millilitre milk
  • 1 egg yolk
  • 1/4 cup sugar
  • 2 teaspoon custard powder
  • 1/2 teaspoon vanilla extract
  • whipped cream, to serve


  • 1
    Preheat oven to 180°C.
  • 2
    Pour boiling water over the tamarillos to cover and leave for 3-4 minutes. Remove and when cool enough to handle, carefully peel away the skin. Slice in half lengthwise and lay cut-side up on a tray. Sprinkle with brown sugar and cinnamon.
  • 3
    Bake for 30 minutes until the sugar has caramelised and the fruit releases its juices. While they bake, make the custard.
  • 4
    For the custard, bring the milk to a near boil. Whisk the egg yolk, sugar and custard powder in a bowl until pale and foamy. While still whisking, add the milk in a steady stream and mix to combine. Return to the pan, add the vanilla and heat gently for 3-4 minutes or until thickened and you can no longer taste the custard powder. Keep stirring to keep it from sticking.
  • 5
    Divide the custard into four bowls and gently place roasted tamarillos on top. Drizzle any roasting juices over and serve with whipped cream, if desired.


  • Dust on some extra cinnamon for a final flourish, if desired. - I’m not a fan of either straight egg custard (too eggy) or custard made only with custard powder (too fake tasting), so I like that Mum combines the two in her vanilla custard – the flavour and texture is just right.

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